Spaghetti

spaghetti

Flavor and role: Long dried pasta of durum wheat semolina, about 2mm thick. Goes well with oil, cream and tomato sauces alike.
Typical dishes and uses: Carbonara, aglio e olio, bolognese (in place of tagliatelle), napolitan.
Substitutes: Linguine, bucatini or tagliatelle 1:1. Cook in salted boiling water (10 g salt per 1 L water) for 1 minute less than the package time.
Storage: Dried pasta keeps 1-2 years in a cool, dry place. Cooked pasta, lightly oiled, keeps 2-3 days refrigerated.
Main countries: Italy
Used in this book: Carbonara Bolognese (Ragù alla Bolognese)Spaghetti Aglio, Olio e Peperoncino Cacio e Pepe Two-Garlic Aglio Olio with Lemon Pangrattato Japanese Wafu Soy-Butter Mushroom Aglio Olio Beef and Broccoli Garlic Butter Spaghetti Cacio e Pepe Risottata with Pecorino Cream Toasted-Pepper Carbonara, Bain-Marie Style Chili crab spaghetti Doenjang Cream Pasta Green Curry Shrimp Spaghetti (Thai-Italian)Prawn Laksa Spaghetti Kra Pao Garlic-Butter Spaghetti Linguine with Blanched-Basil Pesto & Potato Cream Korean Perilla-Basil Pesto Spaghetti with Garlic Shrimp Sukiyaki Carbonara Tom Yum Shrimp Cream Spaghetti Tomato and Egg Spaghetti (Chinese meets Italian)

Updated 2026-10-10